Armadillo Eggs
BLT Bites
Chiles Con Queso
Clams Oreganato
Buttered Corn-sticks
Buffalo Stuffed Eggs
Fried Pickles
Mushrooms, Batter Fried
Nuts and Bolts (Snack Mix)
Scallop Appetizer



Armadillo Eggs
Serves/Makes: 20


1/2 pound shredded jack cheese
1/2 pound shredded Cheddar cheese
1/2 pound hot sausage
1 1/2 cup Bisquick
1 egg, beaten
1 package Spicy Shake N Bake
20 jalapenos

The peppers can be fresh or canned, just be sure you drain well if
canned.
You can also use the round mild cherry peppers instead. Slice the peppers
in half lengthwise down one side only and scrape out the seeds. If you
accidentally cut all the way through, just try to keep the two halves
together. Mix Bisquick, sausage and cheddar in a large bowl. Place the
beaten egg in a shallow bowl, also put the Shake N Bake in a shallow
bowl.
Stuff each pepper with shredded jack, then stick the halves back
together,
if separated. Grab a handful of the sausage mixture and wrap around the
pepper in the shape of an elongated egg. Dip in beaten egg and roll in
Shake N Bake to coat evenly. Place on a greased baking sheet. When the
peppers are all ready, bake at 350F for 25 minutes or till crisp.

BLT Bites

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp.
Invert
the tomatoes on a paper towel to drain. In a small bowl, combine the
remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for
several hours



Chiles Con Queso

This dish could be considered a "Mexican Fondue." This is
one of the few recipes in which I recommend processed
cheese over natural.

Makes about 3 cups

2 cups Cheese (I use Velveeta)
3/4 cup Salsa (homemade or good quality store-type)
Jalapenos (optional)
Cream
Fried corn tortillas

Melt the cheese in a double boiler (or a heavy saucepan
over low heat). Stir in the salsa (and jalapenos if used).
Thin with cream if necessary. Warm (do not boil). Serve
warm with tortilla chips.



Clams Oreganato

2 6-oz. cans of minced or chopped clams
2 medium onions
5 cloves minced garlic
2 medium shallots
1/4 cup fresh parsley
1 cup bread crumbs
1/2 cup grated cheese (a combination of Parmesan, Romano, and Gruyere is
best)
1 - 2 Tbsp dried
oregano
2 Tbsp olive oil
1 Tbsp butter
1 tsp. garlic powder
salt & pepper to taste

Heat the oil and butter together over medium heat and saute the onions,
garlic, and shallots until soft and translucent. Add the parsley and
spices for the last few minutes of cooking. Turn off the heat and stir in
the clams, breadcrumbs, and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic powder, salt and
pepper to taste. Spread the mixture in a buttered, shallow, glass or
porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325
for 35 - 40 minutes. Garnish with parsley and lemon wedges. A yummy hot
hors d'ouevre for 8 - 12 when spread on plain crackers. Bake in individual
clam or scallop dishes and serve as a first course.



Buttered Corn-sticks

(These are great with just about any meal)

4 Tbsp butter
2 cup Bisquick
1 can (8-3/4 0z) creamed corn

Melt butter in a jelly roll pan. Mix Bisquick and corn; stir well.
Knead for 15 strokes on a lightly flowered surface. then roll out
dough to 6" x 10". Cut in 1" x 3" strips. Roll strips in melted
butter and arrange in pan. Bake at 450 degrees F. for 10 to 12
minutes. Makes 20 corn sticks.


Buffalo Stuffed Eggs

6 eggs
1/4 cup blue cheese -- crumbled
2 tablespoons mayonnaise
1 1/2 teaspoons parsley -- minced
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon celery salt
1 rib celery -- finely diced

Hard cook eggs. Cool, shell, then cut in half to make 12 shells. Mash
yellows and mix well all other ingredients except diced celery. Spoon
yellow mixture back into shells. Garnish with diced celery.



Fried Pickles

Seasoned Egg Wash:
1 Egg
1 teaspoon salt
1/3 cup milk
1/2 teaspoon black pepper
1/3 cup Worcestershire Sauce
1/3 teaspoon Tabasco
Seasoned flour:
2 cup flour
1/2 tablespoon paprika
1 tablespoon garlic salt
1/4 teaspoon poultry seasoning
2 teaspoons black pepper
Oil for deep frying
Klauson Whole Pickles

Whip together all ingredients for seasoned egg wash, set aside.
Mix ingredients for flour mixture in a shallow dish. Slice pickles
1/8" thick. Dip into flour mix, then egg wash, then flour mix again.
Fry until golden brown, about 1 minute. Drain on paper towels. Serve
with dipping sauce of ranch dressing, ketchup or horseradish sauce.




Mushrooms, Batter Fried

2 cups all-purpose flour
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
1 1/2 cups favorite beer
oil -- for deep-frying
36 medium whole mushrooms -- (up to 48)

Combine flour, salt, garlic powder, and baking powder in medium bowl. Add
beer and whisk until smooth. Cover and chill 30 minutes. Whisk again,
let
stand in refrigerator until ready to use. Batter can be prepared 1 day
ahead if desired. Heat oil to 375 F. Holding stem, dip each mushroom
into
batter, covering cap completely. Fry in batches until golden brown.
Allow
oil to return to 375 F before adding next batch. Drain.




Nuts and Bolts

I tend to make big batches of Nuts and Bolts for the holidays. You can
vary the ingredients to your taste. I like to add cheese sticks or
Goldfish or bugles.

1/2 box Shreddies
1/2 box Cheerios
1/2 box Crispex (or Wheat Chex or Rice Chex)
1/2 box Corn Bran Squares
1/2 box Corn Pops (optional - tends to be sweet)
1 lb. mixed nuts
1 package pretzels
1-1/2 cup peanut oil
2 tablespoon Worcestershire sauce
2 teaspoon celery salt
2 teaspoon onion salt
2 teaspoon garlic salt

Combine cereals, nuts, and pretzels together in a large roasting pan.
Mix oil and seasonings together. Pour over the cereal mixture.
Bake, uncovered, at 200 degrees F. for 2 hours, stirring every 20
minutes.
Cool and pack in containers to store. Can be frozen.



Scallop Appetizer

1 lb sea scallops
1 fat zucchini
1 can (15oz) del monte diced tomatoes with zesty jalapenos
1/3 cup italian bread crumbs
bay seasoning
mozzarella cheese, shredded

this is so nice at presentation;

Usually, there are about a dozen scallops to a pound.
you will need 6 whole scallops. the remainder gets chopped.

Slice the zucchini to yield 6 3/8" rounds Remove center with a small
cookie cutter or a top from a seasoning container Place the zucchini
rounds on a plate, cover with plastic wrap, and microwave on high for
three minutes. Place rounds in a casserole dish, side by side, and place
one scallop in Each round, where you've cut out the center. Mix the
bread crumbs, chopped scallops and 1 tsp old bay seasoning. Top Each
round evenly with this mixture till gone. Top each round with a tbsp or
so diced tomatoes. Bake in a 400 degree oven for 25 minutes. Top each
round with grated mozzarella cheese and a pinch more of the old Bay
seasoning Back into the oven for 5 minutes or so, and

ENJOY


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